The Aromatic and Colorful Saffron

“The saffron of virtue and contentment
  Is dissolved in the water-gun of love and affection.
  Pink and red clouds of emotion are flying about,
  Limitless colors raining down.”

The botanical name for Saffron is Crocus sativus Linn. The name ‘Saffron’ is derived from an Arabic word za’fran which means ‘to give fragrant flavor and vibrant color to’. Saffron is the slender, dried, reddish-brown, flattened stigma of a lavender flower of the iris family.

Saffron is sold in two forms, powder and threads. Pure saffron is made up of tiny, bright-red threads. The quality of Saffron is measured by the brightness of the color, the more the color, the more pure it is. Powdered Saffron though from the same pure strands is less used as it is mostly sold adulterated with the mixing of turmeric.

The active components of Saffron have medicinal values and so saffron is used in anti-septic and antidepressants. The red stigma of the lavender flower has anti-oxidant properties and also disease preventing properties for diseases like Cancer.

The fragrance of saffron in milk puddings and other sweets, made in some countries revives the senses and the taste buds alike. Some vibrant and fragrant rice dishes are topped with strands of Saffron to give it a royal look. Use of Saffron always measures the richness of the dish as this little colorful strand is way too expensive for daily use.

Saffron is to Food as Happiness is to Life-both enhance the quality of the other!